NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken wings

1 tbsp honey

1 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

0.5 tsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a wire rack for maximum air circulation.

• 2

  Pat the chicken wings thoroughly dry with paper towels to ensure a crispy skin, then season evenly with sea salt and black pepper.

• 3

  Arrange the wings in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden brown and the skin is rendered.

• 4

  While the wings roast, prepare the glaze by combining the honey, coconut aminos, grated ginger, minced garlic, and apple cider vinegar in a small saucepan over medium-low heat.

• 5

  Simmer the sauce for 3-5 minutes, whisking occasionally, until it thickens into a sticky, syrupy consistency.

• 6

  Steam the broccoli florets in a steamer basket for 4-5 minutes until they are bright green and tender-crisp.

• 7

  Transfer the hot, roasted wings to a large bowl, pour the honey-ginger glaze over them, and toss until every wing is thoroughly coated.

• 8

  Plate the sticky wings immediately, garnishing with sesame seeds, and serve alongside the steamed broccoli.